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If you are using dried beans, rinse them well, place
in a large pot and add water to cover them by 4 inches
(10 cm). Bring the beans to a boil then turn down to
a simmer and cook for 1 1/2-2 hours until they are tender.
Drain and reserve the beans.
Preheat the oven to 350°F (175°C). Place the vegetables in a baking pan large enough to accommodate them in a single layer. Toss them with the olive oil and season with salt and pepper. Bake for about 1 hour, until the vegetables are browned and tender, stirring occasionally. Let the vegetables cool slightly. Transfer the vegetables in batches to a blender or food processor and pulse until they are coarsely chopped, adding a bit of stock if necessary to help them along. Transfer to a large pot. Place 2/3 of the cooked beans, the cumin seeds, oregano and cayenne in the blender or food processor and purée in batches, adding stock as required until smooth. Add the puréed and reserved beans to the pot along with the remaining stock, and bring to a boil. Turn down to a simmer and season lightly. Cook for about 30-40 minutes to blend the flavors and thicken the soup. Taste and correct the seasoning. Ladle into bowls and garnish with the yogurt or sour cream, cilantro and lime.
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